Peanut Butter Icing
Light, fluffy peanut butter icing made with creamy peanut butter, butter, confectioners’ sugar, vanilla, and heavy cream. Generously frosts about 24 cupcakes when spread on.
Equipment
- 1 large mixing bowl
- 1 electric hand mixer or stand mixer
- measuring cups
- measuring spoons
- rubber spatula
- butter knife or icing spatula
Ingredients
- 1/2 cup butter room temperature
- 1 cup creamy peanut butter
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- Up to 5 tablespoons heavy cream added as needed
Instructions
- In a large mixing bowl, beat the room-temperature butter and creamy peanut butter together until smooth.
- Mix in the vanilla extract. Gradually add the confectioners’ sugar, beating on low speed until incorporated. Scrape down the sides of the bowl as needed.
- Add the heavy cream one tablespoon at a time until the icing reaches your desired spreading consistency. You may not need all five tablespoons.
- Beat for at least 3 minutes, until the icing is light and fluffy.
- Spread onto completely cooled cake or cupcakes.
Notes
Yield: Generously frosts about 24 standard-size cupcakes when spread on. Piping may use more icing and reduce the number you can frost.
Butter: Use room-temperature butter so it blends smoothly with the peanut butter.
Consistency: Add the heavy cream gradually, using only as much as needed for your preferred consistency.
Serving suggestion: This is the icing I like to spread on my Black Joe Cupcakes.
Cooling: Let cake or cupcakes cool completely before frosting so the icing does not melt.
